another variety of split bengal gram roti (matroru vitha besan roti)
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鷹嘴豆瓣麵餅（另一版本）
| ingredients | 原料 | |
|---|---|---|
| Split Bengal Gram Flour/Besan | ½ padi | 鷹嘴豆瓣粉 |
| Wheat Flour | ⅜ padi | 小麥粉 |
| Salt | ¼ palam | 鹽 |
| Ghee | ¼ palam | 酥油 |
| Extracted Ginger Essence | ½ Ru.wt | 薑汁 |
| Powdered Cinnamon Sticks | ¼ Ru.wt | 肉桂粉 |
| Thick Curd | ⅛ padi | 濃稠凝乳 |
| Milk | ½ padi | 牛奶 |
Split Bengal Gram flour/Besan - ½ padi 鷹嘴豆瓣粉 Wheat Flour - ⅜ padi 小麥粉 Salt - ¼ palam 鹽 Ghee - ¼ palam 酥油 Mix these together and knead well. 混合上述食材，揉勻。
Extracted Ginger Essence - ½ Ru.wt 薑汁 Powdered Cinnamon Sticks - ¼ Ru.wt 肉桂粉 Thick Curd - ⅛ padi 濃稠凝乳 Put these three in a plate in which oxidation does not take place, and keep mixing with circular motion for 4 naazhigai. Then, 將此三者盛入一個耐氧化的盤子裡，並持續轉著攪和 4 naazhigai。然後，
Milk - ½ padi 牛奶 with this add the flour, ginger essence mixed with curd and mash them together. Make lemon sized balls and cook them as pancakes like in the previous Besan Roti Recipe 54 and use it.
牛奶加入油麵糰、薑汁凝乳混合中，搗成糊狀。搓成檸
檬大小的麵球，然後依之前第54道食譜 Besan Roti (鷹嘴
豆瓣麵餅) 的方法，將其製成煎餅並用之。
餅
bread
roti